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Scallop-Avocado Appetizer

"Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great."
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Ingredients

25 m servings 157 cals
Original recipe yields 6 servings

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Directions

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  • Ready In

  1. In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.

Footnotes

  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts


Per Serving: 157 calories; 7.9 g fat; 8.8 g carbohydrates; 14.2 g protein; 25 mg cholesterol; 229 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

As written, the proportions of the ingredients are off. But by fixing the proportions, this came out fabulous for me. Use the amount of scallops, tomato, avocado and olive oil that the recipe ca...

Most helpful critical review

Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro is not one of my favorite spices so I used some Salsa in place of. I also added some fresh Maine Shr...

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As written, the proportions of the ingredients are off. But by fixing the proportions, this came out fabulous for me. Use the amount of scallops, tomato, avocado and olive oil that the recipe ca...

Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro is not one of my favorite spices so I used some Salsa in place of. I also added some fresh Maine Shr...

This was delicious! I took mrs. kosmos advice and cut down on the amount of cilantro and lime juice. I used 1/4 cup cilantro and 3 tablespoons lime juice. I also cut back on the hot pepper flake...

My family loved this recipe. It is a great way to make scallops different. This goes great as a side "salad" with fish or a great lunch just by itself.

i really didn't like this. the cilantro was way too overpowering. i think a teaspoon of it would be plenty. the flavors just didn't blend well together.

I made this exactly as written and it was excellent. My guests wanted more the next day and the recipe to take home. I will definitely make this again, but, my personal preference will be to cut...

My family absolutely love this recipe. I did not find the cilantro or lime juice too much. I actually used a full bunch of cilantro and 3 medium sized fresh squeezed limes. We love scallops but...

I loved this recipe??. I also cut the lime juice and cilantro back. AIso, I used shrimp instead of scallops! Everyone enjoyed it.

Boy, am I glad I took the recommendation of other reviewers to cut back on the lime juice! I used only 3 tbsp (vs 6 in the recipe) but even at that, next time I'll use a max of 2 tbsp., maybe e...